I’m sitting here in a Coffee Shop in Whitefish Montana trying to tell you about these sweet potatoes when all of a sudden I’m interrupted by a stranger coming up to my table. He looks me right in the eye and tells me I have very hairy legs… my brain just sort of freezes and I look at him with a blank, confused expression.
Finally though, I get it and start laughing. It took me a while to realize that he was commenting about my knee high winter fur boots! As it turns out he was curious about whether the fur was real or not (not by the way) and if they were warm (strange icebreaker to say the least).
All in all, it’s definitely been a strange week for me with multiple strangers approaching me out of the blue and asking me weird off the wall questions!
It’s also been a strange week of big kitchen disasters. I started this week off with an epic fumble in the kitchen where I spilled 2 trays of meat juice all over the floor. (If you love behind the scenes, you can always follow along over at Insta Stories and Snapchat.) That took me at least 30 minutes to clean up at the end of a 12 hour work day, but it wasn’t over yet.
First thing the next morning, I was making a coleslaw dressing and accidentally turned the blender on high without the lid being secure. Cue mayonnaise in my hair, on the ceiling, and the whole kitchen floor turned into an ice rink of oil! The worst part was, my schedule was so tight I had to go through the rest of the day smelling like mayonnaise before I could finally scrub it all off.
But at the end of everyday, there’s been good food, so I can’t complain. I’ve actually been keeping my last serving of these Meatball Sub Sweet Potatoes in the freezer. You know… for one of those days when you just need some comfort food, and tonight may well be the night!
These meatballs are made with Italian sausage for extra flavor, and once you try it this way, I’m pretty sure you’ll be hooked too.
First you pan fry them until browned on all sides…
… then you add some fire roasted tomatoes and simmer into perfection.
And finally you stuff the meatballs into baked sweet potatoes…
… top with mozzarella
… and bake into ooey gooey, cheesy perfection!
This recipe was one of those odd ball ideas I had just floating around in my brain for awhile. I put off making it because I thought it might be too strange to take such a classic and mess around with it. But I promise you that one bite of this sweet potato concoction, and you’ll be coming back for seconds!Print
- 4 large sweet potatoes, washed
Meatballs & Marinara:
- 1 pound Italian sausage, hot or mild
- 1/4 cup almond flour,
- 1 egg
- 1/2 cup freshly grated parmesan cheese
- 2 Tablespoon chopped parsley
- 1–2 Tablespoons olive oil
- 1 clove garlic
- 1/2 Teaspoon Italian seasoning
- 1 – 28 ounce can fire roasted tomatoes, see notes
- 1/2 Teaspoon sea salt, or to taste
- 8 slices fresh mozzarella, 10 ounces
- 10–15 leaves basil, slivered
- Preheat the oven to 400ºF. Prick/pierce the sweet potatoes a few times and place them on a baking sheet. Bake until tender, about 1 hour
- While the potatoes bake, make the meatballs and marinara.
- For the meatballs, mix together the sausage, almond flour, egg, parmesan, and parsley together until completely combined. Form the mixture into 16 meatballs. Preheat a cast iron skillet over medium high heat, and when the pan is hot, add 1 tablespoon of the oil. Fry the meatballs, turning as they brown, adding more oil if necessary.
- When the meatballs are browned on all sides, (they don’t need to be fully cooked) add the garlic, Italian seasoning, and fire roasted tomatoes. Bring the mixture to a boil, then lower the heat to maintain a simmer.
- Simmer until the marinara thickens and the meatballs are fully cooked. Turn the meatballs once during the cooking time, then season to taste with salt.
- When the sweet potatoes are done, partially split them lengthwise, (being careful not to cut all the way to the bottom). Stuff each potato with 4 meatballs and evenly distribute the marinara. Top each potato with 2 slices of mozzarella and bake for 15-20 minutes or until the cheese is browned and bubbling.
- Serve immediately with the basil.
If your can of fire roasted tomatoes come whole, blend them for a few seconds in a blender until a chunky sauce forms.
This is a large recipe making 8 servings, it can easily be halved, or you can freeze the leftovers for easy meals later.